Heat up the wok on high, add 1 tablespoon oil and stir fry shrimp until pink. Remove to a plate or bowl. Microwave the bacon and when cool, crumble the bacon and set aside.

Add 1 tablespoon if needed, to the wok and add the beaten eggs. Do not touch until the eggs are almost done. Turn over to quickly cook the other side and remove to another plate.

Add 1 tablespoon oil to the remaining oil and add the cold rice. Fry the rice until the grains glisten. Add the peas and stirfry one minuted. Add the eggs (making sure to break them up into large pieces), shrimp, bacon, green onions, bean sprouts. Season with salt and pepper (preferably white pepper) and the soy sauce.